Cinnamon Cranberry Sauce with Vanilla and Marmalade

Wowza!

I made this for thanksgiving, and it is a culmination of looking at several different recipes and styles, and adding flavors that I wanted. Very easy… (unless you let it boil over because you always forget how hot your stove is – but whatever)

This is the BEST, most delicious, quick, easy, tasty, unique cranberry sauces I’ve ever had, and I’ve been known to polish off a can around cinco de mayo…

I could kick myself for not taking a photo of mine, but it was beautiful. :D

Cinnamon Cranberry Sauce with Vanilla and Marmalade

Ingredients:

  • 1 12 oz jar (1 1/2 c )of orange marmalade
  • 2/3 c of orange juice
  • 1 cinnamon stick (or two, it doesn’t matter)
  • 12 oz bag of fresh cranberries, rinsed and picked over for weirdos
  • 1 tbs of vanilla extract
  • 1 tsp of ground cinnamon

 

Combine the first 3 ingredients in a medium sauce pan over medium heat to melt. Bring to an easy boil. Add cranberries and return to boil. Reduce heat (really reduce it unless you want to scrape caramelized marmalade off of your stovetop) and cover, stirring regularly. Berries will begin to burst within 8 minutes or so. Add vanilla extract. Continue cooking until it has thickened to desired consistency, which should be no more than 5 more minutes. Remove and add ground cinnamon. Stir to combine and allow to cool in the pan before transferring to another container and moving it to the refrigerator to fully chill.

Nutrition Facts

Cinnamon Cranberry Sauce with Vanilla and Marmalade

12 Servings

Amount Per Serving

  Calories -119.0

  Total Fat -0.1 g

 Cholesterol -0.0 mg

Sodium -23.2 mg

Total Carbohydrate- 31.1 g

Protein -0.3 g

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December 1, 2009 | Kelsey | Tags: , , | No Comments »

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